I enjoy food from the growing or shopping to the preparation and eating; even the cleaning up is okay as it helps complete the cycle. I do prefer that final act of completion the washing of the dishes be performed by someone else but if I must I can do so without complaining.

There is a kitchen invention that makes all, but the growing easier, and that is the slow cooker. This is a fantastic tool and has saved me both time and money on many occasions.

One of the great features of my slow cooker is the removable insert. This way I can do my slicing and dicing and other food preparations the night before, put it all in the insert, cover it and put it in the refrigerator the night before. Then take it out the next day and its ready to go. A note of caution, uncooked meats should not be put into the mix, put kept separately until you are ready to cook.

I use it frequently to make soups and stews. However, I am always looking for new uses for this marvelous appliance and when I came across, The Reader’s Digest, Taste of Home, The New Slow Cooker; my hunger was satisfied, well, at least for the next while.

This attractive book begins with useful tips about selecting the right size slow cooker, making foil handles and working with meat, beans, dairy and vegetables. This may be especially useful to anyone who is using a slow cooker for the first time but also serves as a good reminder for those who have employed theirs numerous times.

Right at the books start, page 9 to be exact, was a section that I have been thinking about for sometime now, appetizers and beverages.

I like to snack well not actually snack as I do not sit down to three meals a day but six smaller ones and appetizers can make a fairly good meal.

I will share this recipe which appears on page 20.

Marinated chicken Wings

Cook Time is 3 ½ to 4 hours.

Ingredients:

20 whole chicken wings

2 cups soy sauce

½ cup white wine or chicken broth

½ cup vegetable oil

2 tbsp sugar, this I omit

2 tsps ground ginger

Preparation:

1- cut chicken wings into three sections; discard wing tips.

2- Place wings in reseable heavy-duty plastic bag or 13’ x 9” x 2’ baking dish

3- In a bowl, combine remaining ingredients, mix well.

4- Pour ½ sauce over chicken, turn to coat

5- Seal or cover the chicken and remaining sauce

6- Refrigerate overnight

Drain chicken

Discard marinade

Place the chicken in a 5 qt slow cooker

Top with reserved sauce

Cover and cook on low for 3 ½ to 4 hours or until chicken juices run clear

Transfer wings to serving dish

Discard juice

Yield 18-20 servings.

The colour pictures encourage you to try the recipes and the range of meals is wide enough that this book will keep you in slow cooker meals for quite sometime. Read, cook, eat and enjoy.